This event has reached capacity and registration is no longer available.  Please contact Ray Lange at rayelange@gmail.com if you would like to be added to the wait list for this event.

Back by popular demand, you have another opportunity to learn how to bake natural yeast “sourdough” bread. Unfortunately our former baker/teacher was not able to attend the February 3 event, so we have rescheduled for 28 April, this time led by Adrian Hale, a local baker with a passion for great home baked bread. She will demonstrate the entire process from developing the starter through sampling the delicious warm bread just out of the oven in the excellent cooking class facility at the Bob’s Red Mill retail store.

We humans have been baking bread since our early hunter/gatherer ancestors settled down into agricultural communities. Many styles of bread have been developed over time using a number of different wild or domestically grown grains.  Religious and cultural traditions in some areas, such as the Middle East, result in the predominance of unleavened flat breads (commonly known to us as “pita” or “pocket” breads). In the west, we are perhaps more familiar with leavened, or risen breads, utilizing wild or packaged yeasts to aerate the rising dough during the baking process.

During this event we will learn how to prepare the dough for our own naturally leavened breads. Using a simple wheat-based flour dough, we will discuss starting, feeding, and baking with natural starters. We new “master bakers” may take the levain we have developed home with us to bake our own delicious breads anytime!

There are currently 5 spots available for alumni and guests who are invited to sign up no later than Saturday, April 21 for what will be an enjoyable afternoon event:

Event date and time: Saturday, April 28, 2018 from 4 to 6 pm

Location: Bob’s Red Mill, 5000 SE International Way, Milwaukie, OR 97222

Cost: $27 per person

Please contact Board member Ray Lange at rayelange@gmail.com with any questions.

For event registration questions, please contact Donna Carl at dc37@cornell.edu..